Broccoli Cheddar Soup
This Broccoli Cheddar Soup is smooth, rich, and loaded with tender broccoli and melty sharp cheddar. Made in one pot with everyday ingredients, it’s an easy, comforting soup that’s perfect for weeknight dinners, leftovers, and gatherings.
Servings: 6 servings
Ingredients
- 8 tablespoons butter
- ½ cup diced yellow onion
- 1 ½ to 2 cups shredded carrots I use matchstick carrots and cut them in half for ease
- 3 teaspoons minced garlic
- ½ cup all-purpose flour
- 4 cups chicken broth
- 3 cups half and half
- 1 teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste
- 1 teaspoon paprika
- Pinch of cayenne pepper optional, but adds a nice little kick
- 2 teaspoons Dijon mustard
- 6 cups broccoli florets chopped into small bite-sized pieces (I like to remove most of the stems)
- 4 cups shredded sharp cheddar cheese
Instructions
- Sauté the Aromatics: In a large Dutch oven or soup pot, melt butter over medium heat. Add the diced onion and shredded carrots, and cook for 3–5 minutes, stirring occasionally, until softened. Add garlic and stir for 1 more minute, just until fragrant.
- Make the Roux: Sprinkle the flour evenly over the vegetables. Whisk or stir well to coat everything, and cook for 2 minutes to form a roux. The mixture will thicken and turn golden as it cooks.
- Add Liquids & Seasoning: Gradually whisk in the chicken broth, making sure to smooth out any lumps. Once combined, slowly pour in the half and half while whisking continuously. Lower the heat to medium-low, then stir in the salt, pepper, paprika, cayenne, and Dijon mustard. Let the soup simmer gently for 15 minutes, whisking occasionally to prevent sticking.
- Add Broccoli: While the soup simmers, cut the broccoli into bite-sized pieces if you haven’t already. Stir the broccoli into the soup and continue to cook on low for 15 to 30 minutes, or until the broccoli is tender to your liking, stirring occasionally.Optional: If you'd like a smoother texture, use an immersion blender to blend some of the soup—or carefully blend a portion in a regular blender and return it to the pot. I usually leave mine as is.
- Add Cheese: Gradually stir in the shredded cheddar cheese until fully melted and smooth. Taste and adjust salt or seasonings as needed.
- Serve & Enjoy: Ladle into bowls and garnish with extra cheese and homemade croutons or serve hot with crusty bread, crackers, or in a warm bread bowl.
Notes
Top tips:
- Cook the flour long enough to remove the raw taste. When making the roux, give it a full 2 minutes to cook. This ensures the soup thickens properly without tasting floury!
- Whisk slowly when adding liquids. Gradually adding the broth and half-and-half while whisking helps prevent lumps and creates that smooth, velvety base.
- Cut the broccoli small! Bite-sized florets cook more evenly and make the soup easier to eat, especially if you’re skipping the blender.
- Use freshly shredded cheese. Pre-shredded cheese contains anti-caking agents that can make the soup grainy. Freshly shredded melts like a dream!
Variations
- Shortcuts: You can use frozen broccoli florets (just thaw and chop smaller if needed) and pre-shredded carrots to save time.
- Add Protein: Stir in shredded rotisserie chicken or diced cooked ham for a heartier version.
- Make it lighter: Use whole milk in place of half and half, or do a mix of milk and cream.
- Spice it up: Add extra cayenne or a dash of hot sauce at the end if you like more heat.
Nutrition
Serving: 1 serving | Calories: 697 kcal | Carbohydrates: 26 g | Protein: 27 g | Fat: 56 g | Saturated Fat: 33 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 14 g | Trans Fat: 1 g | Cholesterol: 161 mg | Sodium: 1720 mg | Potassium: 655 mg | Fiber: 4 g | Sugar: 9 g | Vitamin A: 5950 IU | Vitamin C: 85 mg | Calcium: 733 mg | Iron: 2 mg
Find it online:
www.soulfullymade.com/broccoli-cheddar-soup/To see the web version with photos, tips
and FAQs, visit the recipe URL or scan the QR code:
https://www.soulfullymade.com/broccoli-cheddar-soup/